Go Back
+ servings

French Raspberry Charlotte Cake

Shilpi & Etienne | between2kitchens
A beautiful French Charlotte, filled with a creamy raspberry and pistachio bavaroise, makes for an elegant cake to finish a fancy meal at home with or simply eaten as an afternoon cake.
4.88 from 8 votes
Prep Time 1 hour
Cook Time 30 minutes
Setting Time 3 hours
Total Time 4 hours 30 minutes
Course Baking, Cakes, Dessert
Cuisine French
Servings 8 people
Calories 495 kcal

Equipment

  • small pot
  • mixing bowls
  • Springform Pan 8inch / 20cm
  • whisk
  • hand blender or kitchen aid
  • piping bag
  • fine strainer
  • parchment paper

Ingredients
 
 

for the ladyfingers

  • 5 eggs
  • 90 gram caster sugar
  • 90 gram all purpose flour
  • 1 teaspoon icing sugar

for the raspebrry coulis

  • 250 gram frozen raspberries
  • 80 gram caster sugar
  • 80 milliliter chambord raspberry liquor

for the filling

  • 500 milliliter heavy cream
  • 1 tablespoon caster sugar
  • 4 gelatine leaves (McKenzie's)
  • 125 gram raspberries
  • 1 tablespoon chopped pistachio

for garnishing

  • 125 gram fresh raspberries
  • 1 teaspoon chopped pistachio
  • 80 milliliter heavy cream
  • 1 teaspoon caster sugar

Instructions
 

for the ladyfingers

  • Draw a circle, the size of the springform pan you are using for the cake base. Now measure the height of the form and the length required to make a band fit inside the cake form and draw it on the baking paper.
  • Seperate the eggs. Whip the egg whites and sugar together until soft peaks form. Add the egg yolks and mix. Followed by the flour and carefully whisk to a smooth batter.
  • Transfer to a piping bag. Now pipe inside the circle you drew earlier using the cake form. Thereafter pipe lines of ladyfingers at an angle for the outer band. Use any remaining dough batter to pipe extra ladyfingers as these make part of the middle layer.
  • Sprinkle the dough with icing sugar and bake in a pre-heated oven at 180°C (350°F) for 12 minutes. Watch the last few minutes making sure the ladyfingers don't turn out too dark. Once baked set aside to use later.

for the raspberry coulis

  • To make the coulis combine all ingredients in a pot and bring to a simmer. Cook for about 15 minutes. Strain through a fine sieve pressing out as much liquid as possible. Keep the coulis aside at room temperature.

for the filling

  • Soak the gelatine in ice cold water. Once the gelatine is soft, squeeze to remove any excess water. Add the gelatine to the still warm raspberry coulis and stir well making sure the gelatine has completely dissolved.
  • For the mousse, use a hand mixer or kitchen aid. Beat the cream until thick and spreadable. Add the raspberry coulis to the whipped cream and mix well.

to assemble the cake

  • Prepare the middle layer first. Place the sponge base and ladyfinger band inside your cake form and measure the right length and height. Cut off any excess parts from the ladyfingers.
  • Use the ladyfinger leftovers and cut into small pieces. Add fresh raspberries, chopped pistachio and ⅓ of the raspberry mousse. Mix together and set aside.
  • Start assembling the charlotte by spreading half of the mousse inside the cake. Top with the raspberry and pistachio layer and use the remaining mousse for the top layer. Place in the fridge for 3 hours or overnight to set the charlotte.

to garnish

  • Beat the cream with the sugar until stiff peaks form. Transfer to a piping bag with a star nozzle attachment and pipe dots on the outer ring of the charlotte. Sprinkle with chopped pistachio.
  • Place fresh raspberries in the centre and dust with icing sugar just before serving.

Nutrition

Nutrition Facts
French Raspberry Charlotte Cake
Amount Per Serving (140 g)
Calories 495 Calories from Fat 279
% Daily Value*
Fat 31g48%
Cholesterol 202mg67%
Sodium 69mg3%
Carbohydrates 46g15%
Fiber 5g21%
Sugar 30g33%
Protein 7g14%
Vitamin A 1240IU25%
Vitamin C 17mg21%
Calcium 82mg8%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Tag @between2kitchens or hashtag #between2kitchens